Butter Roasted Halibut With Charred White Asparagus Recipes

SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE

Steps:

• Preheat the oven to 300 degrees F.
• Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
• Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
• Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
• Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

ROASTED HALIBUT WITH ASPARAGUS AND A CAPER AND BUTTER SAUCE

Steps:

• Preheat the oven to 220C/425F/Gas 7.
• Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through.
• Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened.
• Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat.
• In the meantime, blanch the asparagus in a pan of boiling water until tender.
• To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate.

BUTTER-ROASTED HALIBUT WITH CHARRED WHITE ASPARAGUS

Steps:

• To make the butter sauce, heat a little of the butter in a saucepan and sweat the shallots and garlic for 5 minutes. Pour in the stock, then add the butter a cube at a time, whisking constantly to emulsify the two. Keep going until all of the butter is incorporated and the sauce is smooth.
• To make the halibut, lightly salt the halibut fillet with the kosher salt. Heat the oil in a small nonstick frying pan until smoking hot and place the fish in the pan, presentation side down. When the fish is golden, add the butter to the pan and foam the butter until it turns golden brown, then flip the fish over and baste in the butter for approximately 1 minute. Remove the fish from the pan and leave to rest.
• To make the garnish, you'll need to make a butter emulsion. Bring 250ml/9fl oz of water to the boil in a small saucepan and add the butter. Blend with a hand blender until the mixture is emulsified. Add the lemon verbena and leave to infuse for a couple of minutes.
• Cook the white asparagus in the emulsion for 2-3 minutes until tender, then blowtorch the cut sides until lightly charred. Cut the asparagus on the diagonal and reserve until ready to plate.
• Dip the courgette ribbons briefly in the emulsion, then remove and set aside until ready to plate.
• To serve, place the fish of the right-hand side of the plate and season with some rock salt. Start to build up the garnish on the other side of the plate, interlacing the waves of the courgette ribbons with the white asparagus to create height and colour contrast. Finish off with fresh herbs and flowers. Pour the sauce over the garnish and then finish with the wild garlic oil. Serve immediately.